Spicy Seared Shrimp Tacos — Tacos de Camaron a la Diabla
Pacific-coast tacos of shrimp seared in a fiery sauce of chile de arbol, guajillo, tomato, and garlic, served on corn tortillas with avocado, white onion, and lime.
Mexican
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Soak 4 guajillo chiles in hot water 5 minutes, stem and seed. Toast 6 chile de arbol in a dry pan over medium heat 20–30 seconds until fragrant. Combine both chiles, 2 chopped tomatoes, 4 garlic cloves, 0.5 onion, 2 tbsp ketchup, 1 tsp oregano, and 0.5 tsp salt in a blender; purée until thick and pourable. Pat 400g shrimp dry; season with 0.5 tsp salt and 0.5 tsp pepper.
Sear
Heat 2 tbsp oil and 2 tbsp butter in a heavy skillet over medium-high heat 1–2 minutes until foaming. Add shrimp in a single layer; sear 90–120 seconds without moving until undersides turn pink and lightly browned. Flip and cook 30–45 seconds more until just opaque.
Glaze
Pour diabla sauce into the pan over shrimp. Cook over medium-high heat 2–3 minutes, stirring constantly, until sauce thickens to a glossy glaze and shrimp are fully cooked through.
Char
Warm 4 corn tortillas directly over a gas flame or in a dry skillet over medium-high heat, 20 seconds per side, until dark spots appear and tortillas become pliable.
Plate
Divide saucy shrimp between warm tortillas. Top with 120g sliced avocado, 60g diced white onion, and cilantro. Serve with lime wedges alongside.
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